Page:The Boston cooking-school cook book.djvu/241

Rh TABLE SHOWING COMPOSITION OF MEATS Articles

BEEF Fore-quarter. Hind-quarter. Round. Rump Loin. Ribs. Chuck ribs. Tongue. Heart Kidney. Liver MurTon Hind-quarter. Fore-quarter Leg Loin. VEAL Fore-quarter. Hind-quarter. Bes). Sweetbreads Pork Loin of pork Ham, smoked Salt pork Bacon PouLTRY Chicken Fowl . Turkey . _ (Goose Refuse 19.8 16.3 8.9 18.5 13.3 15.1 Carbo- hydrates 4 18 16.7 ale 17.4 14.2 24.5 20.7 10.5 16. 12.7 8.1 8.1 34.8 30. 22.7 D2 Proteid 14.1 15.3 18.7 14.4 15.9 13.6 15. 14.8 16. 16.9 21.6 13.5 11.9 15.1 12.8 14.6 15.7 18.5 15.4 13.5 14.1 6.9 9.6 14.8 13.4 15.7 10.3 Fat 16.1 15.6 8.8 19 17.3 20.6 20.8 15.3 20.4 4.8 5.4 23.5 25.7 14.5 31.9 6. 6.6 5. 12.1 27.5 0.2 66.8 60.2 1.1 10.2 18.4 33.8 Broiled Beefstealk Mineral matter Water Ne 493 2O HQ) Li 63. 8 47.3 9 53.3 a 44.9 8 50.1 9 53.9 1. 62.6 1.2 16.7 1.4 69.8 ot 45.6 uri 40.6 8 22 6 40.5 ak 54.2 8 56.2 1. 65. ‘1.6 70.9 uC 42.3 4.1 30.9 al 15.9 4.3 17.8 8 48.5 8 45.6 8 49.4 6 39.1 W. O. Atwater, Ph.D. The best cuts of beef for broiling are porterhouse, sirloin, cross-cut of rump steaks, and second and third cute from tor
 * 129.6 20.2